Black angus' potato bacon chowder

12 - 15 folks

Ingredients

Quantity Ingredient
1 medium -large Onion; quartered then sliced 3/4\" thick
1 cup Celery; diced
2 tablespoons Margarine;
4 cups Water;
⅜ teaspoon Tabasco Sauce;
¼ teaspoon White pepper;
3 Chicken bouillon cubes;
3½ cup Potatoes; 1/4\" diced
1½ quart Half & half -=OR=-
1½ quart Half & half & low-fat milk Mixture; **
3 Strips bacon;* cooked then diced

Directions

* Sometimes I have used ham instead of bacon. ** I use low-fat powder milk or canned milk or low-fat powder and canned milk mixture.

In a large heavy pot, saute onion and celery in margarine until tender. Add water, Tabasco sauce, Worcestshire sauce, white pepper, bouillon cubes and salt. Stir and bring to a simmer. Add the potatoes and cook until potatoes are tender, not mushy. Add the half and half, and bring to a simmer. If a thicker texture* is desired, puree one cup of the soup in a food processer, then return it to pot.

Add diced bacon. Serve warm.

*I add some instant potatoes instead to the chowder to the desired thickness.

NOTE: A chowder that is served in one of the more popular restaurant in San Diego.

Source: The San Diego Union-Tribune, Food Section, Years ago Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 09-07-95

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